Salt reducing and saltiness perception enhancing strategy for shiitake (Lentinus edodes) bud using novel combined treatment of yeast extract and radio frequency

Effects of microwave heat treatment on fungal growth, functional properties, total phenolic content, and antioxidant activity of sorghum (Sorghum bicolor L.) grain

(2021) Salah A. Almaiman et al.   FOOD CHEMISTRY

Reduction of biogenic amine and nitrite production in low-salt Paocai by controlled package during storage: A study comparing vacuum and aerobic package with conventional salt solution package

(2021) Nan Zhao et al.   FOOD CONTROL

Saltiness perception enhancement of fish meat treated by microwave: The significance of conformational characteristics, water and sodium mobility

(2021) Xuejiao Wang et al.   FOOD CHEMISTRY

Radio frequency heating improves water retention of pork myofibrillar protein gel: An analysis from water distribution and structure

(2021) Xian Wang et al.   FOOD CHEMISTRY

Nano-emulsion prepared by high pressure homogenization method as a good carrier for Sichuan pepper essential oil: Preparation, stability, and bioactivity

(2021) Yameng Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Radio frequency-assisted hot air drying of carrots for the production of carrot powder: Kinetics and product quality

(2021) Hatice Neval Özbek   LWT-FOOD SCIENCE AND TECHNOLOGY

Low-salted salmon: Effects of salt reduction on physicochemical, lipidomic, and sensory characteristics

(2021) Jie Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioactive peptides from yeast: A comparative review on production methods, bioactivity, structure-function relationship, and stability

(2021) Mahta Mirzaei et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A novel endo-β-1,6-glucanase from the mushroom Coprinopsis cinerea and its application in studying of cross-linking of β-1,6-glucan and the wall extensibility in stipe cell walls

(2020) Xiao Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Multivariate relationships among sensory attributes and volatile components in commercial dry porcini mushrooms (Boletus edulis)

(2020) Huiying Zhang et al.   FOOD RESEARCH INTERNATIONAL

In vitro Antioxidant, Anti-inflammatory, Anti-metabolic Syndrome, Antimicrobial, and Anticancer Effect of Phenolic Acids Isolated from Fresh Lovage Leaves [Levisticum officinale Koch] Elicited with Jasmonic Acid and Yeast Extract

(2020) Anna Jakubczyk et al.   Antioxidants

Fractionation and identification of salty peptides from yeast extract

(2020) Yingying Zheng et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Microbial and quality improvement of boiled gansi dish using carbon dots combined with radio frequency treatment

(2020) Linlin Zhao et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Efficient physical extraction of active constituents from edible fungi and their potential bioactivities: A review

(2019) Yanan Sun et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Development of a flavor fingerprint by HS-GC–IMS with PCA for volatile compounds of Tricholoma matsutake Singer

(2019) Mengqi Li et al.   FOOD CHEMISTRY

Effect of microwave and oven drying processes on antioxidant activity, total phenol and phenolic compounds of kiwi and pepino fruits

(2019) Mehmet Musa Özcan et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Adding lysine and yeast extract improves sensory properties of low sodium salted meat

(2019) Vitor A.S. Vidal et al.   MEAT SCIENCE

Partial substitution of NaCl with chloride salt mixtures: Impact on oxidative characteristics of meat myofibrillar protein and their rheological properties

(2019) Jiabao Zheng et al.   FOOD HYDROCOLLOIDS

Comparison between microwave and traditional water bath cooking on saltiness perception, water distribution and microstructure of grass crap meat

(2019) Xuejiao Wang et al.   FOOD RESEARCH INTERNATIONAL

Optimising the acceptability of reduced-salt ham with flavourings using a mixture design

(2019) Gonzalo Delgado-Pando et al.   MEAT SCIENCE

Effects of ultrahigh pressure and ultrasound pretreatments on properties of strawberry chips prepared by vacuum-freeze drying

(2019) Lihui Zhang et al.   FOOD CHEMISTRY

Effects of nanoemulsion-based active coatings with composite mixture of star anise essential oil, polylysine, and nisin on the quality and shelf life of ready-to-eat Yao meat products

(2019) Qiong Liu et al.   FOOD CONTROL

Combination of LF-NMR and BP-ANN to monitor water states of typical fruits and vegetables during microwave vacuum drying

(2019) Qing Sun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Mathematical modeling of multicomponent NaCl and KCl diffusion process during the salting of pre-cooked champignon mushrooms

(2018) Mirian Souza Prado Bordin et al.   FOOD CHEMISTRY

Application of electronic tongue for fresh foods quality evaluation: A review

(2018) Hongyao Jiang et al.   FOOD REVIEWS INTERNATIONAL

Effect of sodium reduction and flavor enhancer addition on probiotic Prato cheese processing

(2017) H.L.A. Silva et al.   FOOD RESEARCH INTERNATIONAL

Selection and optimization of salt replacer, flavour enhancer and bitter blocker for manufacturing low sodium Cheddar cheese using response surface methodology

(2016) Yogesh Khetra et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Spent brewer's yeast extract as an ingredient in cooked hams

(2016) Gaston Pancrazio et al.   MEAT SCIENCE

Comparison of Three New Drying Methods for Drying Characteristics and Quality of Shiitake Mushroom (Lentinus edodes)

(2014) Hongcai Wang et al.   DRYING TECHNOLOGY

Aroma-active components of yeast extract pastes with a basic and characteristic meaty flavour

(2013) Meili Lin et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Ion uptakes and diffusivities in pork meat brine-salted with NaCl and K-lactate

(2010) A. Costa-Corredor et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of food ingredient on microwave freeze drying of instant vegetable soup

(2010) Rui Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of yeast extract addition on quality of fermented sausages at low NaCl content

(2010) Paulo Cezar Bastianello Campagnol et al.   MEAT SCIENCE

Flavour components and antioxidant properties of several cultivated mushrooms

(2008) Shu-Yao Tsai et al.   FOOD CHEMISTRY